1 tablespoon Spanish olive oil
½ large onion, cut into ¼-inch dice
4 cloves garlic, mined
3 piquillo peppers, cut into ½-inch dice
4 oz sliced chorizo
1 tsp pimenton de la vera picante
28-oz.Cal Valls Certified Organic Whole Peeled Tomatoes, slightly crushed
2 cups water
¼ cup chopped, fresh cilantro
salt and pepper to taste
1. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent, about five minutes. Add piquillo peppers, chorizo and pimenton and sauté one minute longer.
2. Add rice and toss with other ingredients in skillet. Stir in tomatoes and water and cook over medium-low heat until the water is absorbed and the rice is tender.
3. Remove pan from heat and stir in cilantro, salt, and pepper. Serve immediately.